First, I apologize for my absence. I know at least two people have been irritated about that. 🙂

But I have been taking pictures of most food I have been making so that I can get caught up. Our household has been going through a schedule shift and I just haven’t been able to keep up with posting. To not waste any more time, I will start quickly with these delicious Japanese noodles I made the other night. They involve snow peas and I know of one person who is waiting for this recipe because she is getting even more snow peas in her CSA box this week. I apologize in advance because I didn’t take pictures of the process of making this dish, but it’s pretty straightforward. You can add tofu to this dish if you like; it’s what I did, so I’ll explain how I did it.

Bring a pot of water to a boil and cook 1 package of soba noodles until tender. These noodles are much quicker to cook than semolina; it only takes 4 or 5 minutes. You’ll need to stir a few times. While waiting for the water to boil, start chopping your veggies. The recipe in 1,000 Vegan Recipes calls for bok choy, but I had half a head of green cabbage that needed to be used, so I shredded 3 cups of that instead. Put that in a biggish bowl, then halve and thinly slice a medium yellow onion or the equivalent (I buy really huge onions) and then thinly slice a couple of medium-sized carrots. Add these to the bowl of cabbage. They will all go into your wok/skillet at the same time.

When the soba noodles are tender, drain them well and then toss them with 1 tbs toasted sesame oil in either a large bowl or the pot you cooked them in (I wanted to save dishes, so I just put them back in the pot they cooked in) and set aside.

Heat a couple tbs of canola (or similar) oil in your wok or skillet. If you are using tofu, here is how I prepared it (it’s just a suggestion). I sliced 1/2 lb of extra firm tofu into rectangles. I added this in one layer before I stir fried the veggies. While the tofu was frying, I trimmed 1 1/2 cups snow peas and finely chopped about 2 tsp fresh ginger. I turned the tofu over, and when both sides were golden, I removed the slices to a paper towel on a plate to drain.

Then I continued with my veggies. First add the cabbage, onion, carrot and snow peas and stir-fry over medium-high heat until they are softened. Then add the ginger, tofu if using, and 3 tbs soy sauce (I used tamari) and stir fry for a couple more minutes to incorporate the ginger and soy sauce. Then add the cooked soba, continuing to stir-fry until it is combined and heated through.

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13 thoughts on “Apologies and Robin Robertson’s Sesame Soba Noodles”

Cabbage! I also got a 7.3 lb giant cabbage. This looks very similar to what I did with my bok choy except with garlic instead of onion and without the sesame products. (I actually had the snow peas steamed on the side with it every time I ate because I decided they should have been in it in the first place hehe). I need to use the other half of my noodles, so I will do this, minus tofu.

Hmmm shrimp is a good idea. Meghan was right….I found sesame seeds right in the middle of the McCormick spices.
That stupid cabbage is taking up to much room in the fridge right now! I am going to measure it. haha